Tag Archives: Rice flour

Godhumai Vegetable Adai | Wheat Vegetable Adai | Wheat Indian Recipes

Godhumai Vegetable Adai

 

Preparation Time: Under 10 minutes
Cooking Time: Under 10 minutes
Makes: 2 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian
 
If you don’t like Godhumai Adai, think again????
 

I had this recipe in my collection of recipes. I am not a big fan of wheat. If I make anything using wheat flour like godhumai dosa, godhumai adai etc. the side dish has to be really tasty. If not, it would be a big NO NO from me. Though I don’t like wheat dosa, I make it a point to make at least once in two weeks for my hubby. My hubby loves healthy food. I was very hesitant to try out this adai but then made up my mind and made it two days back. I should say I just loved it. Though it is quite heavy because of the veggies, I like it very much. I usually have it with Coconut chutney,Thogayal, Sambar, Tomato Mint Chutney and Til chutney.

 
 

Ingredients

Wheat flour – 2 cups

Rice flour – 1 cup

Turmeric powder – 1/2 teaspoon

Garam masala – 1 teaspoon

Grated carrot – 1/4 cup

Chopped onion – 1/4 cup

Chopped cabbage – 1/4 cup

Coriander leaves – 2 tablespoons

Curry leaves – 2 sprigs

Salt – as desired

Water – as desired

Oil – as desired

Note. The ingredients shown will vary with the original quantity

Preparation

1. In a large mixing bowl, add wheat flour, rice flour, turmeric powder, garam masala, grated carrot, chopped onion, chopped cabbage, coriander leaves, curry leaves, salt, and water. Mix well to form a thick adai batter consistency.

Note. The batter consistency should neither be too thick nor too thin. The consistency should be in between. If the batter consistency is too thick, add little water. If the batter consistency is too thin, add 1/2 cup of wheat flour and 1/4 cup of rice flour and bring it to thick consistency.

Godhumai Vegetable Adai

2.  Take a scoop of vegetable adai batter in a ladle and spread the batter in a heated dosa pan. Apply 1-2 drops of oil on the corners of the adai. When it turns golden brown, flip it over. Then, cook for a minute or so.

Godhumai Vegetable Adai

Now, Godhumai Vegetable Adai is ready!

Godhumai Vegetable Adai

Serve. You can eat Wheat Vegetable Adai along with the following side dish recipes:
Hotel Style Coconut Chutney | Til Chutney (Ellu) | Peerkankai Thoel Thogayal | Tomato Mint Chutney – No Coconut | Tiffin Sambar | Rajma Dal | Capsicum Sambar

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Ring Murukku Recipe | Diwali Sweet Snacks | Chegodilu Recipe

Ring Murukku

Ring Murukku is my all-time favorite murukku. My father used to buy this murukku for me during my childhood days. I used to wear it as ring and eat it playfully. This was the first murukku I made in my life. I made it for my Thala Diwali.

Those days, I didn’t know much about cooking and wanted to try out an easy murukku for my Thalai Diwali. Gj loves murukku, and he likes my mother-in-law’s murukku so much. My mother-in-law makes murukku so well. I tried Ring Murukku for the first time and trust me, It came out well. It is kind of time consuming, but it is not hard at all. When my mom came to help me for my second pregnancy, I had plenty of time in the kitchen. My mom helped me a lot in everyday cooking. I thought I should make Ring Murukku for all the murukku lovers in my family: Gj, mom, and Sanvi. I made a small batch and my family loved it. I used Homemade Rice Flour to make this Ring Murukku. I feel Homemade Rice Flour tastes great that the store Hope you also like it.

Preparation Time. 10 minutes
Cook Time. 25 minutes
Recipe Cuisine. Indian
Recipe Category. Sanck
Serves. 4

Ingredients

Homemade Rice Flour – 1 cup
Split yellow moong dal – 1.5 tablespoon
Water – 1 cup
Cumin seeds – 1 teaspoon
Sesame seeds – 1 teaspoon
Chili powder – 1 teaspoon
Butter – 1 tablespoon
Asafoetida – 1/4 teaspoon
Salt – as required
Oil – for deep frying 

Refer Homemade Rice Flour for stepwise preparation of Rice Flour.

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak moong dal in water for at least 15 to 30 minutes. In a wide-bottomed pan, boil water and add salt, ghee, and moong dal. When the water starts boiling, simmer the flame and add Homemade Rice Flour little by little.

2. Once the dough combines well, switch off the flame. The dough should be thick enough like murukku dough. Keep the dough covered and let it cool down completely. Once it has completely cooled down, add the chilli powder, cumin seeds, sesame seeds, and asafetida. Knead the dough well.

3. Pinch a small portion of dough say gooseberry-sized (see the step 4, first picture), and then roll it into 2 inch strip. The strip should be quite uniform in size. Then bring both the ends of the rope together and then join the ends. If you find difficulty in rolling them, just apply few drops of oil in your palms and then roll them.

4. Once you have shaped all the balls into rings, heat the oil and then deep fry them.

5. Deep fry the rings until golden brown and crispy. Drain them in tissue paper to remove excess oil.

Now, Ring Murukku is ready! Store it in an airtight container.

You may also want to try other Murukku recipes:
Ribbon Pakoda, Seepu Murukku, Thattai, Uppu Seedai, Vella Seedai    

Notes

  • Make sure you roll the strips uniformly.
  • Homemade Rice Flour is best for this murukku both in texture as well as taste.
  • You can also sieve 1 tablespoon of urad dal flour and add it to the rice flour.
  • While you roll the dough into strips, keep the remaining dough covered with wet cloth.
  • Always keep the flame in high first and then turn to medium for a even crispy murukkus.
  • If you cannot form ring shape properly, add a spoon of oil to the dough and then knead again. Now try to form the ring shape again.
  • If your oil is not hot, Ring Murukku will absorb lot of oil and will not get cooked properly.

Uppu Seedai |Uppu Seedai Recipe | Krishna Jayanthi Recipes

Uppu Seedai

Uppu Seedai is one of my favorite snacks till date. We do not get seedai here other than the store bought ones. I feel the taste of the store bought ones cannot even come closer to what we make at home. So I always make seedai at home especially for movie or snow time. During my childhood days, I would eat probably two cups of seedai a week such is my love for seedai.

Many of my friends have scared and cautioned me about the bursting of seedai when I tried to make seedai for the first time. I learned few tips and tricks from my mom and till date, I have tried many times but have not seen my seedai bursting. Now I am 100% confident that I can make seedai without any cracks or hole.  When my friends shared their experience of how the seedai bursted for them, I would always think about people who make them. After that whenever I eat the store bought seedai, I would think about the people involved in making the seedai. I made Uppu Seedai three days ago just to post it in my blog. I am also planning to post Vella Seedai soon. Hope you all like both the seedai. Happy Cooking!

Preparation Time. 1.5 hours
Cook Time. 15 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Yield. 2 cups

Ingredients

Raw Rice – 1 cup
Urad Dal Flour – 2 tablespoon
Butter (at room temperature) – 2.5 tablespoon
White Sesame Seeds – 1.5 tablespoon
Grated Coconut (fresh) – 1.5 tablespoon
Cumin Seeds – 1/2 teaspoon (optional)
Asafoetida – 1/4 teaspoon
Salt – to taste
Oil – to deep fry

For making with readymade flours
Rice Flour – 1 cup
Urad Dal Flour– 1.5 tablespoon
Butter (at room temperature) – 2 tablespoon
White Sesame Seeds – 1/2 tablespoon
Grated Coconut (fresh) – 1.5 tablespoon
Cumin Seeds – 1/2 teaspoon (optional)
Salt – as required
Oil – as required to fry

Note. The ingredients shown will vary with the original quantity.

Preparation

 

To Make Homemade Rice Flour

1.  Pick, clean, and rinse the raw rice thrice. Soak it in water at least for 1 hour. Drain the water completely. Spread a cotton cloth and transfer the soaked rice to the cloth. Spread the rice well on the cloth. Let the rice dry out for about an hour. The rice should be slightly moist.

How to Make Rice Flour at Home

2.  The rice would be brittle and crisp. Transfer the rice to the blender. Grind the rice until it is super fine powder. It will take about 3 minutes. Add the rice powder to the fine sieve and sift it to get a super fine rice flour. When you sieve, you will have get slight rava like mixture. Transfer them to blender and grind them along with your next batch of rice and then sieve them again.

3. In a wide bottomed pan, dry roast the sieved rice flour until you see steaming coming out of it. Then spread it in a newspaper or a large vessel. Let it completely cool down. Once it cools down, transfer it to a large mixing bowl to make uppu seedai.

Now homemade Rice Flour is ready!

Steps to Follow With Store-Bought Rice Flour

It is really important that you sieve the store bought rice flour at least twice and dry roast once. Add the rice powder to the fine sieve and sift it to get a super fine rice flour. Repeat it twice. In a wide bottomed pan, dry roast the sieved rice flour until you see steaming coming out of it. Then spread it in a newspaper or a large vessel. Let it completely cool down. Once it cools down, transfer it to a large mixing bowl to make uppu seedai. Follow the steps below To Make Homemade Urad Dal Flour and To Make Uppu Seedai.

 

To Make Homemade Urad Dal Flour

1. In a heavy-bottomed pan, dry roast the urad dal on a low flame till light golden brown and nice aroma comes. Switch off the flame and cool it down. Transfer the roasted urad dal to a blender and grind it smoothly to a fine powder.

Urad Dal Flour

2.  Sieve the powder. Let it cool down completely and transfer it to a large mixing bowl to make uppu seedai.

Now Urad Dal Flour is ready!

To Make Uppu Seedai

1. In a mixing bowl, add Rice Flour , Urad Dal Flour, sesame seeds, cumin seeds (optional), butter, grated coconut, asafetida and salt. Mix well and then add required water little by little to form a smooth dough.

2. The dough should be smooth enough. Pinch a portion of the dough and shape it in the form of a cylinder. Then pinch a small portion from it to form a small ball.

3. Make small balls using the remaining dough. After making small balls, leave it in the newspaper / plate to dry before dropping in oil. Then using a toothpick, prick the balls to avoid them bursting during the frying process. In a pan, heat oil. Now slowly drop the balls into the hot oil.

4. Once you drop the balls, cover the pan using a lid such that even if the balls burst, it will not hurt you. Keep the pan covered for a minute and then remove the lid. When the seedai turns golden brown, remove from the oil and drain them in a tissue paper to remove excess oil.

Now Uppu Seedai is ready!


Notes

  • Roll the Balls.
    When you roll the balls, it should neither be tight nor smooth. The balls should be quite soft. If the balls are smooth, then your seedais have a higher chance of bursting. While rotating the balls, be gentle as possible and do not rotate them for more than 5 seconds.
  • Avoid Frozen Ingredients.
    Avoid frozen coconut and butter. Fresh grated coconut is preferable. If not, make sure both the butter and coconut are in room temperature before kneading the dough.
  • Sieve the Flour.
    The small particles/grain in the flours would cause the seedai to burst, so make sure you sieve the flours well. The flours should be super fine and smooth. You should sieve the flours atleast twice if they are store bought ones. Once you sieve the flour, just heat it up in a pan to remove moisture in it.
  • Prick the Seedai.
    You can prick the seedai on one side with a tooth pick.
  • Cover the Pan With a Lid.
    Once you drop the balls into the hot oil, cover them with a lid for about a minute or so. Then remove the lid and continue to fry until the seedai is golden brown.
  • Heat the Flour.
    If you just heat the flours up, it is more than enough. Do not fry the flours until it turns in colour.
  • Color of the Seedai.
    If you reduce the urad dal flour, then the seedai color will be brighter. If you add more urad dal flour, the colour will turn darker.
  • Dry the Balls.
    After you roll the balls, leave it on the newspaper/plate to dry it out completely. The wetness or the moisture in the ball tend to burst.

 

Kara Pidi Kozhukattai | Upma Kozhukattai

Kara Pidi Kozhukattai

With Vinayaga Chaturthi around the corner, I posted Vella Pidi Kozhukattai few days back. I made Kara Pidi Kozhukattai and Vella Pidi Kozhukattai on the same day. Both the dishes came out very well. On the day of Vinayaga Chaturthi, I know how busy we would be with our chores.

If you have a list of recipes to make on your to-do list, I would suggest you complete making the difficult ones first. Both the Vella Pidi Kozhukattaiand Kara Pidi Kozhukattai are very easy to make. You can make these in 1/2 hour. Hope you all like both the versions of kozhukattai.

 

Preparation Time. 5 minutes
Cook Time. 7 minutes
Recipe Cuisine. South Indian
Recipe Category. Snack
Serves. 15 nos.

 

Ingredients

Rice flour – 1 cup
Water – 2 cups
Shredded Coconut – 3 tablespoon
Coriander Leaves (chopped) – 2 tablespoon
Oil – 2 teaspoons
Salt – as required

To Temper

Mustard Seeds – 1/2 teaspoon
Urad Dal – 1 teaspoon
Channa Dal – 1 teaspoon
Asafoetida – a pinch
Dry Red Chilli (broken) – 2 nos.
Oil – 1 tablespoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a non stick pan, heat oil. Add mustard seeds and when it splutters, add urad dal, channa dal, dry red chillies, and asafoetida.  Once the dals turn light brown, add water and salt. Bring it to boil.

2. Reduce to medium low flame. Now add the rice flour and stir well. Then add two teaspoons of oil. Stir well once again. If you think the mixture is still dry, add two teaspoons of hot water and combine well to avoid forming lumps.

3. The rice will absorb all the water and will become thick and solid. Make sure the rice is fully cooked. At this stage, add grated coconut and coriander leaves. Give a quick stir. Switch off the flame and transfer it to a plate.

4. Grease your hands with little oil. When the mixture is still warm, take a portion of the rice mixture and make balls. You can either make balls or cylindrical dumplings. If you are making cylindrical dumplings, then take a portion of the rice mixture in your palm.

5.  Roll them into cylindrical dumplings and press it using your fingers to leave impressions. Do this for the remaining mixture.

6.  Arrange them in an idly plate. Add required quantity of water to your idly cooker and place the cylindrical dumplings inside. Close the lid and steam for 8 to 10 minutes.

Now Kara Pidi Kozhukattai is ready! Serve hot with Coriander Coconut Chutney, Hotel Style Coconut Chutney and Tomato Mint Chutney – No Coconut.

Notes

1. Make kozhukattai when the rice mixture is still warm if not the kozhukattai will turn hard.
2. The flame should be medium-low when you add the rice flour if not the rice will not be cooked properly.

 

Modak | Vella Kozhukattai | Mothagam

Mothagam

Of all the dishes that my mom makes on Vinayaga Chathurthi, my favorite is Modak. I like it because of the combination of bland as well as sweet flavor it has. Only if I have 7 to 8 modaks, I would be satisfied. My dad also likes it so much.

These days, my mom makes it once a week for him. Gj is not a big fan of modak because of its sweetness. So I only make it once a year for Lord Ganesha’s Birthday.I make modak with variety of fillings. This time, I am posting a modak recipe with basic poornam/filling. Hope you all like it.I have already posted Sweet Pidi Kozhukattai and Kara Pidi Kozhukattai that are made usually for Vinaya Chathurthi. Try them too. They are also very simple to make. Let’s move on to the recipe.

Preparation Time. 20 minutes
Cooking Time. 45 minutes
Recipe Category. Snack
Recipe Cuisine. South Indian
Makes. About 15

 

Ingredients

For the Outer Modak Covering

Rice Flour – 1 cup
Water – 1 to 1.5 cups
Salt – as required
Oil or Ghee – 1 teaspoon

For the Inner Modak Filling

Coconut (grated) – 1 cup
Cardamom Powder – 1/4 teaspoon
Jaggery (powdered) – 3/4 cup

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Dry roast coconut and jaggery on low flame. The jaggery will start to melt but keep frying until the moisture from both jaggery and coconut dries off. Add cardamom powder and mix well. At this stage, switch off the flame and keep it aside. Once the jaggery mixture cools down, it will start to harden.


2.  In a mixing bowl, add Rice Flour and salt. Mix well.  Add oil or Ghee to the water and boil well. Now add the boiled water little by little to the Rice Flour mixture. Using a ladle, combine well.

3. Knead well to form a smooth dough. If you feel the dough is dry, add few drops of water and knead again. Now grease the Modak mold with oil or Ghee. Then bring the sides of the Modak mold together.


4. Now place a teaspoon of Rice Flour dough inside the mold. Press the mixture nicely on all the sides so that you could place the jaggery mixture in the center of the mold. Then place the jaggery mixture in the center of the mold.

5. Now cover the mold with the rice dough. Then slowly open the Modak mold. You will see a perfectly shaped Modak. Arrange the modak on a plate.

6. Again grease the mold with oil and repeat the same for the remaining rice dough. Grease the steam plate with oil and place the modaks. Fill the idly cooker with required quantity of water and then steam the modaks in low flame for about 8 to 10 minutes. If the outer layer of modaks are little shiny and transparent, then the modaks are done.

Now the Modaks are ready!

Notes.

  • Make sure the outer layer of the dough is not thick otherwise when you bite it, you would find it little hard. Also, if the modal layer is thin, it will get cooked easily.
  • If the rice dough is dry, then add a teaspoon of water and knead it again. On the other hand, if the rice flour is sticky and not pliable, add littleRice Flour and knead again.
  • The water you add to the rice should be hot only then the dough will be less sticky.
  • Do not add water at a stretch. Add water little by little.
  • Sieve the Rice Flour once even though it is homemade rice flour or store-bought rice flour.

Crispy Bitter Gourd Fries | Easy Pavakkai Fry | Pavakkai Recipes

Crispy Bittergourd Fries

A simple, easy, and crispy fries!
Bitter Gourd….oh no…it tastes bitter…This is what generally we say. Believe me, this Crispy Bitter Gourd Fries does not have the bitterness at all. Even kids will love it. At times, I use color. Most of the time, when I buy bitter gourd, I do it this way. Some deep fry it. I generally grill it or fry it in dosa pan using 2 tablespoons of oil. For me, since I shallow fry it, is surely a healthy recipe. Try it out and you’ll know how easy, tasty, and crispy it turns out to be!

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Serves. 3

Ingredients

Bitter gourd – 5 to 6 nos.
Rice flour – 4 tablespoons
Corn flour – 2 tablespoons
Sambar powder/Chilli powder – 2 teaspoons
Turmeric powder or Color – 1/4 teaspoon
Salt – as desired
Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Cut bitter gourd into thin and round pieces.  In a bowl, put all the ingredients except bitter gourd and add 2 tablespoons water and mix well. If you are using color, mix the color in a teaspoon of water and add it to the remaining ingredients. The consistency of the paste should neither be watery or thick paste.

2. In a frying pan, heat oil. When the oil is hot, add the bitter gourd pieces and fry until they become golden brown. You can also shallow fry bitter gourd pieces in 2 tablespoon of oil in a pan. I have shallow fried them.

Now, Crispy Bitter Gourd Fries are ready!!! You can either have it as snack or as a side dish for rice.

Serve. Hotel Style Coconut ChutneyTil Chutney, Cucumber Kootu, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu,Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Basil Rice (Thulasi Sadam), Bisi Bele Bath, Kovakkai|Tindora Rice, Raw Mango Rice, Oats Curd Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice,    

All-Purpose Flour | Gluten Free All Purpose Flour

All Purpose Flour Substitute

  • No Gluten
  • No Milk
  • No Soy
  • No Egg
  • No Nuts
  • No Corn

Generally, All Purpose Flour is considered not good for health because of metabolic slowdown, acid-alkaline imbalance etc. When I was looking for an alternate flour that can be used in place of All Purpose Flour, I found this recipe. I tried using this Gluten-Free All Purpose Flour to bake cakes, muffins, pancake etc. It came out very well, and I was not able to make out the difference at all. The baked goods tasted great. Not only bakes, I also tried making chips. It came out very well. I will only use this gluten-free flour in place of the General All Purpose Flour in my recipes.

All Purpose Flour Substitute

 

Calories (kcal):4890
Total Fat: 15gm
Cholesterol: 0mg
Carbohydrate: 1101g
Dietary Fiber: 40g
Protein: 78g
Sodium: 103mg
Iron: 55mg
Zinc: 12mg

 

Preparation Time. 5 minutes
Cooking Time. 0 minute
Recipe Cuisine. World
Recipe Category. Substitute
Recipe Source. Bette Hagman
Yield. About 3 cups

Ingredients

Rice Flour = 2 parts
Potato Starch Flour = 2/3 part
Tapioca Flour – 1/3 part

All Purpose Flour Substitute

Preparation

Combine all ingredients. Blend with a whisk and store it in a dry container. Use this flour when any recipe calls for All Purpose Flour.

All Purpose Flour Substitute

Now, Gluten-Free All Purpose Flour is ready! Happy (healthy) Baking!
All Purpose Flour Substitute

 

Health Benefits

Tapioca Starch (According to Okinhealth.com)

  • contains no protein so it is a good choice for those trying to cut their protein intake

Rice Flour (According to Okinhealth.com)

  • Provides instant energy.
  • Stabilizes blood sugar
  • Helps bowel movement
  • Protects against heart disease

Potato Starch (According to daonuts.com)

  • Offers protection against colon cancer
  • improves glucose tolerance and insulin sensitivity
  • also lowers plasma cholesterol and triglyceride concentrations
  • increases satiety and possibly even reduces fat storage
  • useful for people with gluten intolerance or wheat sensitivity.
  •  a good source of energy

All Purpose Flour Substitute